1 (14.1oz) box refrigerated pie crusts (softened as directed on box)
1 (15oz) can Butter Kernel® Whole Kernel Corn, drained
1 green onion, sliced
1/3 cup mayonnaise
1 tablespoon all-purpose flour
3 medium tomatoes, sliced
1/4 cup sliced fresh basil leaves
1 1/2 cups shredded sharp Cheddar cheese (6oz)
Heat oven to 375°F. Unroll 1 pie crust and press firmly in bottom and sides of 9-inch pie plate. In medium bowl, mix corn, green onion, mayonnaise and flour. Spoon in bottom of crust. Top with tomato slices, overlapping slightly if necessary. Sprinkle with basil. Top with cheese. Place second crust over cheese. Turn under edges of pie crust. Flute and press edges to seal. Cut slits in top of crust.
Bake 50 to 55 minutes or until crust is deep golden brown. Cool 15 minutes before cutting.